I agree with all of those great ideas above but I usually don't/can't wait to consume those delicious bits so I cook and eat them with my chicken. Neck, heart and gizzard are roasted right in the pan along with the chicken and are consumed by the chef as a reward. Liver, which is too delicate for the high temperature roasting I prefer for chicken, is sauteed with a little salt and pepper in a tiny cast iron pan which gets little other use. Cook the liver just long enough for it to firm up and it turns out creamy and delicious, like pate only without the wait (and work).

On the rare occasion that I am doing something other than roasting, I like to stick the innards on a skewer and grill them at high temperature like yakitori. Just add some salt or a swabbing of soy/sake/sugar and you are done.